16 Spicy Korean Recipes for Every Season

Yearning for a taste adventure that spices up your meals all year round? Dive into our fiery collection of 16 Spicy Korean Recipes for Every Season, where bold flavors meet home-cooked comfort. Whether you’re whipping up a quick weeknight dinner or celebrating seasonal produce, these dishes promise to delight your palate. Ready to turn up the heat? Let’s explore these mouthwatering recipes together!

Kimchi Fried Rice

Discover the vibrant flavors of Kimchi Fried Rice, a dish that perfectly balances the tangy, spicy, and umami notes of kimchi with the comforting warmth of fried rice. This recipe is designed for beginners, guiding you through each step to achieve a restaurant-quality meal at home.

Ingredients

• 2 cups day-old jasmine rice, grains separated
• 1 cup napa cabbage kimchi, chopped, with 2 tbsp of its juice
• 2 tbsp grapeseed oil
• 2 pasture-raised eggs, lightly beaten
• 1 tbsp toasted sesame oil
• 1 tbsp soy sauce
• 1 tsp granulated sugar
• 2 scallions, thinly sliced
• 1 tsp toasted sesame seeds

Instructions

1. Heat grapeseed oil in a large non-stick skillet over medium-high heat until shimmering, about 1 minute.
2. Add the lightly beaten eggs to the skillet, stirring constantly with a rubber spatula until softly scrambled, about 1 minute. Remove and set aside.
3. In the same skillet, add the chopped kimchi and its juice, sautéing until the kimchi is slightly caramelized, about 3 minutes.
4. Add the day-old jasmine rice to the skillet, breaking up any clumps with the spatula, and stir-fry for 2 minutes until evenly mixed with the kimchi.
5. Drizzle the soy sauce and sprinkle the granulated sugar over the rice, continuing to stir-fry for another 2 minutes to combine all flavors.
6. Return the scrambled eggs to the skillet, adding the toasted sesame oil, and gently fold into the rice until just incorporated.
7. Remove from heat and garnish with thinly sliced scallions and toasted sesame seeds before serving.

Perfectly executed Kimchi Fried Rice boasts a delightful contrast of textures, from the crispy bits of rice to the tender kimchi, all enveloped in a rich, savory sauce. Serve it with a side of crispy seaweed snacks for an added crunch and a nod to traditional Korean dining.

Bibimbap

Discover the vibrant flavors of Bibimbap, a Korean mixed rice dish that’s as fun to make as it is to eat. This guide will walk you through creating a colorful, nutritious bowl that’s perfect for any meal.

Ingredients

• 1 cup short-grain white rice, rinsed until water runs clear
• 1 tbsp toasted sesame oil
• 1 tbsp clarified butter
• 2 pasture-raised eggs, lightly beaten
• 1 cup spinach, blanched and squeezed dry
• 1/2 cup carrots, julienned
• 1/2 cup zucchini, julienned
• 1/4 cup gochujang (Korean chili paste)
• 1 tbsp soy sauce
• 1 tsp granulated sugar
• 1 tbsp vegetable oil
• 1/2 cup shiitake mushrooms, thinly sliced
• 1/2 cup bean sprouts, blanched
• 1 tsp sesame seeds, toasted

Instructions

1. Cook the rinsed rice in a rice cooker or pot according to package instructions until fluffy and tender, about 20 minutes.
2. Heat the toasted sesame oil and clarified butter in a large non-stick skillet over medium heat until shimmering, about 1 minute.
3. Add the lightly beaten eggs to the skillet, swirling to form a thin layer. Cook until just set, about 2 minutes, then remove and slice into strips.
4. In the same skillet, add the vegetable oil and sauté the julienned carrots and zucchini until slightly softened, about 3 minutes. Tip: Keep vegetables crisp for texture.
5. Add the shiitake mushrooms to the skillet, cooking until they release their moisture and become tender, about 4 minutes.
6. In a small bowl, mix the gochujang, soy sauce, and sugar until smooth. Tip: Adjust the gochujang to control the heat level.
7. To assemble, place the cooked rice in a large bowl. Arrange the egg strips, spinach, carrots, zucchini, mushrooms, and bean sprouts on top in sections.
8. Drizzle the gochujang mixture over the top and sprinkle with toasted sesame seeds. Tip: Mix thoroughly before eating to distribute flavors evenly.

Layers of tender rice, crisp vegetables, and rich egg come together with the spicy-sweet gochujang for a dish that’s both hearty and refreshing. Serve with extra gochujang on the side for those who love a kick.

Korean BBQ Beef

Unlock the secrets to creating an authentic Korean BBQ Beef right in your kitchen with this straightforward guide. Perfect for beginners, this recipe breaks down each step to ensure a delicious outcome every time.

Ingredients

• 1.5 lbs of thinly sliced ribeye steak, preferably grass-fed
• 1/2 cup of soy sauce, low-sodium
• 1/4 cup of brown sugar, packed
• 2 tbsp of sesame oil, toasted
• 3 cloves of garlic, finely minced
• 1 tbsp of fresh ginger, grated
• 1/2 Asian pear, pureed
• 1 tbsp of gochujang (Korean chili paste)
• 1/4 cup of mirin (sweet rice wine)
• 2 green onions, thinly sliced
• 1 tbsp of sesame seeds, toasted

Instructions

1. In a large mixing bowl, combine the soy sauce, brown sugar, sesame oil, minced garlic, grated ginger, pureed Asian pear, gochujang, and mirin. Whisk until the sugar is completely dissolved.
2. Add the thinly sliced ribeye steak to the marinade, ensuring each piece is well coated. Cover and refrigerate for at least 2 hours, preferably overnight, to deepen the flavors.
3. Preheat your grill or a large cast-iron skillet over medium-high heat until it reaches 375°F. If using a skillet, lightly coat it with sesame oil to prevent sticking.
4. Remove the beef from the marinade, letting excess drip off. Grill or sear the beef for 2-3 minutes on each side, or until caramelized and cooked to your desired doneness.
5. Transfer the cooked beef to a serving platter. Garnish with thinly sliced green onions and toasted sesame seeds for added texture and flavor.

Yield tender, flavorful slices of Korean BBQ Beef that boast a perfect balance of sweet, savory, and slightly spicy notes. Serve alongside steamed rice and kimchi for a traditional Korean meal, or wrap in lettuce leaves for a fresh, crunchy alternative.

Spicy Tofu Stew

Out of all the hearty, comforting dishes to warm up with, Spicy Tofu Stew stands out for its bold flavors and satisfying texture. This guide will walk you through creating this dish with precision, ensuring a delicious outcome every time.

Ingredients

• 1 block (14 oz) firm tofu, pressed and cubed
• 2 tbsp cold-pressed sesame oil
• 1 tbsp gochujang (Korean chili paste)
• 4 cups homemade vegetable stock
• 1 cup shiitake mushrooms, thinly sliced
• 2 cloves garlic, minced
• 1 tbsp freshly grated ginger
• 2 tbsp soy sauce
• 1 tsp coconut sugar
• 1 bunch baby bok choy, chopped
• 2 green onions, thinly sliced

Instructions

1. Heat sesame oil in a large pot over medium heat until shimmering, about 2 minutes.
2. Add minced garlic and grated ginger, sautéing until fragrant, approximately 30 seconds.
3. Stir in gochujang and coconut sugar, cooking for 1 minute to meld flavors.
4. Pour in vegetable stock, bringing the mixture to a gentle boil.
5. Add cubed tofu and shiitake mushrooms, simmering for 10 minutes to allow flavors to infuse.
6. Incorporate soy sauce, adjusting the heat to maintain a simmer.
7. Add baby bok choy, cooking for an additional 3 minutes until just wilted.
8. Garnish with sliced green onions before serving.

Silky tofu cubes soak up the spicy, umami-rich broth, while the bok choy adds a crisp contrast. Serve this stew with a side of steamed jasmine rice for a complete meal that balances heat with subtle sweetness.

Korean Fried Chicken

Delving into the world of Korean cuisine, Korean Fried Chicken stands out for its crispy exterior and succulent interior, a perfect harmony of textures and flavors. This guide will walk you through creating this beloved dish with precision and ease.

Ingredients

• 2 lbs chicken wings, split at joints
• 1 cup potato starch
• 1/2 cup all-purpose flour
• 1 tsp baking powder
• 1/2 tsp kosher salt
• 1/2 tsp freshly ground black pepper
• 1 cup buttermilk
• 2 tbsp gochujang (Korean chili paste)
• 1 tbsp honey
• 1 tbsp soy sauce
• 1 tbsp minced garlic
• 1 tsp grated ginger
• 4 cups vegetable oil, for frying

Instructions

1. In a large bowl, whisk together potato starch, all-purpose flour, baking powder, kosher salt, and black pepper.
2. Pour buttermilk over chicken wings, ensuring each piece is thoroughly coated.
3. Dredge each buttermilk-coated wing in the dry mixture, pressing gently to adhere. Tip: Let the coated wings rest for 5 minutes for a crispier crust.
4. Heat vegetable oil in a deep fryer or large pot to 350°F. Use a candy thermometer for accuracy.
5. Fry wings in batches for 8-10 minutes, until golden brown and crispy. Tip: Avoid overcrowding to maintain oil temperature.
6. Transfer fried wings to a wire rack set over a baking sheet to drain. Tip: This keeps them crispy by preventing steam buildup.
7. In a small saucepan over medium heat, combine gochujang, honey, soy sauce, minced garlic, and grated ginger. Simmer for 3 minutes, stirring constantly, until slightly thickened.
8. Toss the fried wings in the sauce until evenly coated.

Unbelievably crispy with a sticky, spicy-sweet glaze, these wings are a crowd-pleaser. Serve them atop a bed of pickled radishes for a refreshing contrast.

Japchae

Ready to dive into the vibrant world of Korean cuisine with a dish that’s as colorful as it is flavorful? Japchae, a beloved Korean stir-fried noodle dish, combines sweet potato starch noodles with a medley of vegetables and proteins, all tossed in a savory-sweet sauce. This guide will walk you through each step to achieve the perfect balance of textures and flavors.

Ingredients

• 8 oz sweet potato starch noodles (dangmyeon)
• 2 tbsp toasted sesame oil
• 2 tbsp high-quality soy sauce
• 1 tbsp granulated sugar
• 1 tbsp minced garlic
• 1 pasture-raised egg, lightly beaten
• 1 cup thinly sliced ribeye steak
• 1 cup julienned carrots
• 1 cup spinach leaves, blanched and squeezed dry
• 1/2 cup thinly sliced shiitake mushrooms
• 1/4 cup thinly sliced red bell pepper
• 1 tbsp toasted sesame seeds

Instructions

1. Soak the sweet potato starch noodles in warm water for 30 minutes until pliable, then drain.
2. In a small bowl, whisk together soy sauce, sugar, and minced garlic to create the sauce.
3. Heat a large skillet over medium-high heat and add 1 tbsp sesame oil. Cook the beaten egg into a thin omelet, then slice into thin strips.
4. In the same skillet, add the remaining sesame oil and stir-fry the ribeye steak until just cooked through, about 2 minutes. Remove and set aside.
5. Add carrots, shiitake mushrooms, and red bell pepper to the skillet, stir-frying for 3 minutes until vegetables are tender yet crisp.
6. Add the drained noodles and sauce to the skillet, tossing to coat evenly and cook for 5 minutes.
7. Fold in the spinach, egg strips, and cooked steak, heating through for another minute.
8. Sprinkle with toasted sesame seeds before serving.

Yielding a dish that’s delightfully chewy from the noodles, with a harmonious blend of savory, sweet, and umami flavors, Japchae is best served warm, garnished with extra sesame seeds for a nutty crunch. For a festive twist, arrange it on a platter with extra vegetables for a colorful presentation.

Bulgogi

Discover the art of making Bulgogi, a classic Korean dish that’s as fun to prepare as it is to eat. This guide will walk you through each step, ensuring you achieve the perfect balance of sweet and savory flavors in every bite.

Ingredients

• 1.5 lbs ribeye steak, thinly sliced against the grain
• 1/2 cup soy sauce
• 1/4 cup granulated sugar
• 2 tbsp mirin
• 1 tbsp toasted sesame oil
• 3 cloves garlic, minced
• 1 tsp freshly grated ginger
• 1/2 Asian pear, pureed
• 2 green onions, thinly sliced
• 1 tbsp sesame seeds, toasted

Instructions

1. In a large bowl, combine soy sauce, sugar, mirin, sesame oil, garlic, ginger, and pear puree, whisking until the sugar is completely dissolved.
2. Add the thinly sliced ribeye to the marinade, ensuring each piece is well-coated. Cover and refrigerate for at least 2 hours, or overnight for deeper flavor.
3. Heat a large skillet or grill pan over medium-high heat until a drop of water sizzles upon contact.
4. Working in batches to avoid overcrowding, cook the marinated beef for 2-3 minutes per side, or until caramelized and cooked through.
5. Transfer the cooked bulgogi to a serving plate and garnish with sliced green onions and toasted sesame seeds.

When serving, the bulgogi should be tender with a slightly charred exterior, offering a delightful contrast in textures. Pair it with steamed rice and kimchi for a traditional Korean meal, or wrap the meat in lettuce leaves for a fresh, crunchy alternative.

Korean Pancakes

Gather around as we dive into the art of making Korean Pancakes, a crispy yet tender delight that’s perfect for any meal of the day. This guide will walk you through each step, ensuring even beginners can achieve that signature golden crunch.

Ingredients

• 1 cup all-purpose flour, sifted
• 1 cup ice-cold water
• 1 pasture-raised egg, lightly beaten
• 1/2 tsp sea salt
• 1/2 cup scallions, thinly sliced on a bias
• 1/2 cup zucchini, julienned
• 1/4 cup clarified butter
• 1 tbsp soy sauce
• 1 tsp rice vinegar
• 1/2 tsp granulated sugar

Instructions

1. In a large mixing bowl, whisk together the sifted all-purpose flour and ice-cold water until just combined; avoid overmixing to keep the batter light.
2. Gently fold in the lightly beaten pasture-raised egg and sea salt into the batter until fully incorporated.
3. Heat a non-stick skillet over medium heat and add 1 tbsp of clarified butter, swirling to coat the pan evenly.
4. Pour 1/4 cup of the batter into the skillet, immediately sprinkling the top with scallions and zucchini for even distribution.
5. Cook for 3-4 minutes until the edges crisp and the bottom is golden brown, then flip carefully to cook the other side for an additional 3 minutes.
6. Repeat with the remaining batter, adding more clarified butter as needed to prevent sticking.
7. In a small bowl, whisk together soy sauce, rice vinegar, and granulated sugar to create a dipping sauce.
8. Serve the pancakes hot, accompanied by the dipping sauce on the side.

Perfectly crispy on the outside with a soft, flavorful interior, these Korean Pancakes are a versatile dish that pairs wonderfully with a crisp salad or as part of a larger Korean-inspired meal. The dipping sauce adds a tangy sweetness that complements the savory pancakes beautifully.

Seafood Pancake

Kickstart your culinary adventure with a Seafood Pancake, a delightful fusion of crispy edges and tender seafood nestled within a savory batter. Perfect for brunch or a light dinner, this dish promises a satisfying crunch with every bite.

Ingredients

• 1 cup all-purpose flour, sifted
• 1/2 tsp sea salt
• 1/4 tsp freshly ground black pepper
• 2 pasture-raised eggs, lightly beaten
• 3/4 cup ice-cold sparkling water
• 1 tbsp clarified butter
• 1/2 cup mixed seafood (shrimp, squid, and scallops), finely chopped
• 2 tbsp scallions, thinly sliced
• 1 tbsp vegetable oil, for frying

Instructions

1. In a large mixing bowl, whisk together the sifted all-purpose flour, sea salt, and freshly ground black pepper.
2. Create a well in the center of the dry ingredients and pour in the lightly beaten pasture-raised eggs and ice-cold sparkling water. Gently fold until just combined; the batter should be slightly lumpy for optimal texture.
3. Heat a 10-inch non-stick skillet over medium heat and add the clarified butter, swirling to coat the pan evenly.
4. Pour the batter into the skillet, spreading it thinly with the back of a spoon. Immediately sprinkle the finely chopped mixed seafood and thinly sliced scallions evenly over the batter.
5. Cook for 3-4 minutes, or until the edges are golden and crispy. A tip for perfection: lift the edge gently with a spatula to check the color.
6. Carefully flip the pancake using a wide spatula and cook for an additional 3-4 minutes on the other side, ensuring the seafood is cooked through.
7. Transfer the Seafood Pancake to a cutting board and slice into wedges. Serve immediately with a side of soy dipping sauce for an extra flavor boost.

Relish the contrast of textures, from the crispy exterior to the succulent seafood within. For a creative twist, top with a drizzle of sriracha mayo and a sprinkle of toasted sesame seeds before serving.

Korean Army Stew

Army Stew, a hearty and comforting dish, combines the rich flavors of Korean cuisine with the convenience of pantry staples, making it a perfect meal for any day of the week. This guide will walk you through creating this flavorful stew with precision and ease.

Ingredients

• 1 tablespoon of sesame oil
• 2 cloves of garlic, minced
• 1 medium onion, thinly sliced
• 1 cup of kimchi, chopped
• 2 tablespoons of gochujang (Korean chili paste)
• 4 cups of chicken stock
• 1 cup of Spam, cubed
• 1 cup of firm tofu, cubed
• 2 cups of instant ramen noodles
• 1 cup of American cheese, shredded
• 2 pasture-raised eggs, lightly beaten
• 2 green onions, sliced

Instructions

1. Heat the sesame oil in a large pot over medium heat until shimmering, about 1 minute.
2. Add the minced garlic and sliced onion, sautéing until the onion is translucent, approximately 3 minutes.
3. Stir in the chopped kimchi and gochujang, cooking for another 2 minutes to meld the flavors.
4. Pour in the chicken stock, bringing the mixture to a boil, then reduce to a simmer for 10 minutes.
5. Add the cubed Spam and tofu, simmering for an additional 5 minutes to heat through.
6. Break the instant ramen noodles into the pot, cooking for 3 minutes until just tender.
7. Sprinkle the shredded American cheese over the top, allowing it to melt slightly before stirring in.
8. Drizzle the lightly beaten eggs into the stew, stirring gently to create ribbons, about 1 minute.
9. Garnish with sliced green onions before serving.

Delight in the harmonious blend of spicy, savory, and cheesy flavors that define this Korean Army Stew. The tender noodles and melt-in-your-mouth tofu contrast beautifully with the crispness of the green onions, offering a textural symphony in every bite. Serve it straight from the pot for a communal dining experience that warms the soul.

Cold Noodle Soup

Begin by exploring the refreshing and versatile world of Cold Noodle Soup, a perfect dish to beat the summer heat with its light yet satisfying flavors. This guide will walk you through each step to create a bowl that’s as nourishing as it is delightful.

Ingredients

• 8 oz thin rice noodles
• 4 cups homemade chicken stock, chilled
• 1 tbsp fish sauce
• 1 tsp toasted sesame oil
• 2 pasture-raised eggs, lightly beaten
• 1 cup julienned English cucumber
• 1/2 cup thinly sliced scallions
• 1/4 cup fresh cilantro leaves
• 1 tbsp crushed roasted peanuts
• 1 lime, cut into wedges

Instructions

1. Soak the rice noodles in hot water for 8 minutes, or until al dente, then drain and rinse under cold water to stop the cooking process.
2. In a large mixing bowl, combine the chilled chicken stock, fish sauce, and toasted sesame oil, whisking until fully incorporated.
3. Heat a non-stick skillet over medium heat and pour in the lightly beaten eggs, tilting the pan to form a thin layer. Cook for 2 minutes, then flip and cook for an additional 1 minute. Roll the omelette and slice into thin ribbons.
4. Divide the rinsed noodles among serving bowls, then ladle the seasoned broth over them.
5. Arrange the egg ribbons, julienned cucumber, sliced scallions, and cilantro leaves on top of the noodles.
6. Sprinkle crushed roasted peanuts over each bowl and serve with lime wedges on the side for squeezing.

Delight in the contrast of textures, from the silky noodles to the crisp vegetables, all brought together by the umami-rich broth. For an extra kick, add a drizzle of chili oil or a sprinkle of red pepper flakes before serving.

Spicy Pork Belly

Here’s how to master Spicy Pork Belly, a dish that balances heat with the rich, unctuous texture of perfectly cooked pork. Start by gathering your ingredients and prepping your workspace for a seamless cooking experience.

Ingredients

• 1 lb pork belly, skin scored
• 2 tbsp gochujang (Korean chili paste)
• 1 tbsp soy sauce
• 1 tbsp mirin
• 1 tsp garlic, minced
• 1 tsp ginger, grated
• 1 tbsp brown sugar
• 1 tbsp sesame oil
• 1/2 cup water

Instructions

1. Preheat your oven to 375°F (190°C) to ensure even cooking of the pork belly.
2. In a small bowl, whisk together gochujang, soy sauce, mirin, minced garlic, grated ginger, brown sugar, and sesame oil to create a marinade. Tip: Adjust the gochujang to control the spice level.
3. Place the scored pork belly in a baking dish and coat evenly with the marinade. Tip: Scoring the skin helps the marinade penetrate and the fat to render.
4. Add 1/2 cup water to the dish to prevent drying and cover with aluminum foil.
5. Bake for 1 hour, then remove the foil and bake for an additional 30 minutes to crisp the skin. Tip: For extra crispiness, broil for the last 5 minutes.
6. Let the pork belly rest for 10 minutes before slicing to retain juices.

Velvety layers of fat and meat meld with the spicy, slightly sweet glaze, offering a complex flavor profile. Serve atop steamed rice with pickled vegetables for a contrasting crunch and acidity.

Korean Corn Cheese

Unveil the simplicity and comfort of Korean Corn Cheese, a beloved side dish that combines the sweetness of corn with the creamy, melted goodness of cheese. This dish is perfect for beginners looking to explore Korean cuisine with minimal ingredients and maximum flavor.

Ingredients

• 2 cups frozen sweet corn kernels, thawed
• 1/2 cup mayonnaise
• 1/4 cup granulated sugar
• 1/2 tsp kosher salt
• 1/4 tsp freshly ground black pepper
• 1 cup shredded mozzarella cheese
• 1/4 cup shredded sharp cheddar cheese
• 1 tbsp unsalted butter
• 1/4 cup finely diced yellow onion
• 1 small jalapeño, seeded and finely diced (optional)

Instructions

1. Preheat your oven to 375°F (190°C) to ensure it’s ready for baking the corn cheese to perfection.
2. In a medium skillet over medium heat, melt the unsalted butter until it’s just beginning to foam, about 1 minute.
3. Add the finely diced yellow onion and optional jalapeño to the skillet, sautéing until the onion is translucent and soft, approximately 3 minutes.
4. Stir in the thawed sweet corn kernels, cooking for an additional 2 minutes to slightly caramelize the corn, enhancing its natural sweetness.
5. Remove the skillet from heat and gently fold in the mayonnaise, granulated sugar, kosher salt, and freshly ground black pepper until the mixture is uniformly combined.
6. Transfer the corn mixture to a small baking dish, spreading it evenly. Sprinkle the shredded mozzarella and sharp cheddar cheese on top, covering the corn mixture completely.
7. Bake in the preheated oven for 10-12 minutes, or until the cheese is bubbly and golden brown on top.
8. Let the Korean Corn Cheese rest for 2 minutes before serving to allow the flavors to meld together beautifully.

Korean Corn Cheese emerges from the oven with a delightful contrast of textures: the creamy, melted cheese atop the sweet, slightly crunchy corn. Serve it straight from the baking dish for a communal dining experience, or pair it with grilled meats for a hearty meal.

Steamed Korean Dumplings

Here’s how to master Steamed Korean Dumplings, a dish that combines delicate flavors with a satisfying texture, perfect for any home cook looking to expand their culinary repertoire.

Ingredients

• 1 cup all-purpose flour, sifted
• 1/2 cup warm water (110°F)
• 1/2 lb ground pork, preferably pasture-raised
• 1/4 cup finely chopped napa cabbage
• 2 tbsp minced garlic
• 1 tbsp toasted sesame oil
• 1 tsp fine sea salt
• 1/2 tsp freshly ground black pepper
• 1 tbsp soy sauce, preferably aged
• 1 tsp granulated sugar

Instructions

1. In a large mixing bowl, combine sifted all-purpose flour and warm water (110°F) to form a dough. Knead for 5 minutes until smooth. Cover with a damp cloth and let rest for 30 minutes.
2. While the dough rests, mix ground pork, napa cabbage, minced garlic, toasted sesame oil, fine sea salt, black pepper, soy sauce, and granulated sugar in a bowl until well combined.
3. Divide the dough into 20 equal pieces. Roll each piece into a 3-inch circle on a lightly floured surface.
4. Place 1 tablespoon of the pork mixture in the center of each dough circle. Fold and pleat the edges to seal, ensuring no air pockets remain.
5. Line a steamer basket with parchment paper and arrange dumplings without touching. Steam over boiling water for 10 minutes.
6. Remove dumplings carefully with tongs. Serve immediately with a dipping sauce of your choice.

These dumplings boast a tender wrapper encasing a juicy, flavorful filling. Try serving them with a side of kimchi for an authentic Korean experience.

Korean Egg Rolls

Just like the vibrant streets of Seoul, Korean Egg Rolls bring a burst of flavor and color to your table, combining the simplicity of eggs with the richness of fillings. This guide will walk you through creating these delightful rolls, perfect for any meal of the day.

Ingredients

• 6 pasture-raised eggs, lightly beaten
• 1/4 cup finely diced carrots
• 1/4 cup finely diced scallions
• 1 tbsp clarified butter
• 1/2 tsp sea salt
• 1/4 tsp freshly ground black pepper

Instructions

1. In a medium bowl, combine the lightly beaten eggs, diced carrots, scallions, sea salt, and black pepper. Whisk until the ingredients are evenly distributed.
2. Heat a non-stick skillet over medium-low heat (300°F) and add the clarified butter, ensuring the pan is evenly coated.
3. Pour a thin layer of the egg mixture into the skillet, tilting to cover the bottom evenly. Cook for 2 minutes or until the edges start to lift.
4. Using a spatula, gently roll the egg from one side to the other, forming a tight roll. Push the roll to one side of the skillet.
5. Add another thin layer of the egg mixture to the empty side of the skillet, lifting the first roll slightly to let the new layer flow underneath. Cook for 2 minutes.
6. Roll the omelet towards the new layer, creating a larger roll. Repeat the process until all the egg mixture is used, ensuring each layer is cooked through before adding the next.
7. Transfer the rolled omelet to a cutting board and let it rest for 2 minutes before slicing into 1-inch pieces.

Delightfully fluffy and packed with the subtle sweetness of carrots and the sharpness of scallions, these Korean Egg Rolls are a testament to the beauty of layered flavors. Serve them with a side of kimchi or a drizzle of soy sauce for an extra kick.

Sweet Potato Noodles

Kickstart your culinary adventure with sweet potato noodles, a vibrant and nutritious alternative to traditional pasta that’s as delightful to the palate as it is to the eye. This guide will walk you through the process of creating this dish with precision and ease, ensuring a perfect result every time.

Ingredients

• 2 large sweet potatoes, spiralized into noodles
• 2 tbsp extra virgin olive oil
• 1 tbsp clarified butter
• 2 cloves garlic, minced
• 1/4 tsp sea salt
• 1/4 tsp freshly ground black pepper
• 1 tbsp fresh thyme leaves
• 1/4 cup grated Parmesan cheese

Instructions

1. Preheat a large skillet over medium heat (350°F) and add the extra virgin olive oil and clarified butter, allowing them to melt together.
2. Add the minced garlic to the skillet, sautéing for 30 seconds until fragrant but not browned, to avoid bitterness.
3. Introduce the spiralized sweet potato noodles to the skillet, tossing gently to coat them evenly with the oil and garlic mixture.
4. Season the noodles with sea salt and freshly ground black pepper, stirring to distribute the seasoning throughout.
5. Cover the skillet and let the noodles cook for 5 minutes, then uncover and stir, allowing them to cook for an additional 3 minutes until just tender.
6. Sprinkle the fresh thyme leaves over the noodles, tossing to incorporate, and cook for another minute to infuse the flavors.
7. Remove the skillet from the heat and sprinkle the grated Parmesan cheese over the noodles, letting the residual heat melt the cheese slightly before serving.

With their slightly sweet and earthy flavor, these sweet potato noodles offer a satisfying bite that pairs wonderfully with the richness of Parmesan and the aromatic touch of thyme. For an extra layer of texture, top with toasted pine nuts or serve alongside a crisp, green salad for a balanced meal.

Conclusion

Perfect for any time of year, these 16 Spicy Korean Recipes bring bold flavors and warmth to your table. Whether you’re craving something fiery or just looking to spice up your meal rotation, there’s a dish here for every season. We’d love to hear which recipes you try—drop a comment with your favorites and don’t forget to share the love on Pinterest!

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